Publisher: Bloomsbury Publishing PLC
Published: 3rd Sep '07
Available, normally delivered within 3-6 days.
A clear and concise guide to mushrooms that will appeal to beginners and seasoned mushroom hunters alike, as well as anyone interested in the River Cottage ethos The first book in the exciting River Cottage Handbook series - forthcoming subjects include preserving, baking, allotments, seashore foraging and home brewing Hugh Fearnley-Whittingstall's River Cottage TV programmes regularly attract up to 4 million viewers, and the River Cottage books have between them sold more than 750,000 copies
Explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. This book includes 72 species we are most likely to come across during forays in Britain's forests and clearings. It also contains more than 30 simple mushroom recipes with colour photographs.In the first of an exciting new River Cottage Handbook series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel. The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With colour photographs throughout, line drawings, a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, The River Cottage Mushroom Handbook is a comprehensive and collectable guide, destined to be an indispensable household reference.
'The best guide to gathering and eating wild mushrooms there has ever been' Independent
- Short-listed for Guild of Food Writers Awards: Jeremy Round Award for the Best First Book 2008